Waldorf Salad
Method
Serves 4 as a starter or side dish and 2 for a light lunch.
1. Preheat the oven to 350?C, Gas mark 4, 180?C and fan oven 160?C. Place the walnuts in a single layer on a baking tray and bake for 5-10 minutes or until light golden brown, stirring occasionally so the nuts do not burn. Remove from oven and cool.
2. In a medium bowl toss apples with lemon juice. Stir in celery, nuts, chopped dates and grapes.
3. Combine the yoghurt and mayonnaise. Add to the apple mixture and toss gently to coat. Can be served immediately, or cover and chill for up to 8
hours.
Ingredients
3 medium apples, peeled and chopped
Juice of ½ a lemon
2oz / 50g celery, chopped
2oz / 50g chopped walnuts, toasted
2oz / 50g chopped dates or dried tart cherries, snipped
into small pieces
2oz / 50g seedless green grapes, halved
4oz / 110g lemon or orange flavoured yoghurt
2 tablespoons mayonnaise
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